The coconut mojito is a traditional dish of Venezuelan cuisine, it is specifically prepared in the state of Zulia. This typical dish is made with white meat fish, previously boiled and subsequently shredded, to which a stir -fry is added with several dressings, which vary from home at home. The special ingredient for this version of Mojito (because there are others in different regions of Venezuela) is coconut.recetagratis brings for you an exquisiteness of Venezuelan cuisine, so that you enjoy it during Holy Week or any other time of the year: Mojito in Zulian Coco. A Caribbean delicacy! The ideal garrisons for coconut mojito are: white rice, brunette bananas, fried bananas in mature slices, green bananas or patacones, fresh white cheese, black caraotas, casabe, cassava, salad, among others. Bon Appetite!
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make a zulian coconut: |
| 500 grams of cazón 1 white onion 4 chili sweets 1 maturo tomato 1 clove of machacado garlic 1 teaspoon of ono (in grains) 3 3 tablespoons of vegetable oil 1 cup coconut milk 1 tablespoon soup of pickles in mustard 1 teaspoon of lemon juice 1 pinch of salt and white pepper (to taste) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make a zulian coconut:
1. We clean the fish and then cooked it in a saucepan with water for 15 minutes. Water must cover the fish. Discard the foam that arises. After the time, drain the dogfish and let cool at room temperature.
Trick: You can also cook the steamed fish, for 15 minutes.
2. Once the fish is cold, we crumble the pulp inside a container. We eliminate the remaining spines, scales or skin that we can find. We reserve and, then, we chop all the vegetables in squares.
3. In a pan pour the oil, wait for it to heat up and add the ONTO (preferably in grains). When the oil is dyed red, you can discard the seeds.
Trick: You can replace the OnoTo with Paprika or Pedón powder.
4. Use pigmented oil with the ono to sauté the chopped onion. Wait until you look a little transparent and reddish to continue with the recipe of Mojito in Coco.
5. Add vegetables and kitchen for 5 minutes. Remove very well to completely integrate all ingredients.
6. Past time, add coconut milk, pickled and sprinkle everything. Wait 3 minutes before moving on to the last step.
7. Incorporates the pulp of crumbled fish and lemon juice into the stew. Mix all the elements very well. The mojito in Coco Zuliano will be ready when he loses much of humidity. Avoid removing a lot at this point, because if the cazon pulp breaks, it will become a dough.
Trick: The degree of humidity of fish meat also depends on your taste.
8. The Mojito in Coco Zuliano is the classic of the Venezuelan Holy Week, next to the ceviche, the margarite cazón, the empanadas of cazón, the chucho cake, the fried fish with patacones and some others.If you are not clear about the menu for the menu for The Major Week, I invite you to risk with this exotic Caribbean delight. You will surely repeat it all year! Please do not forget to share your experience with a photo and many comments.
